The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Basic Starter Question

gerryp123's picture
gerryp123

Basic Starter Question


When I feed my starter prior to baking I know that it will peak (double) in about 6 hours. What baking event should this peak be coordinated with -- mixing of dough? start of first proof? start of second proof? something else?

Lechem's picture
Lechem (not verified)

Peaked and just beginning to fall is the optimal time to use a starter. Of course this isn't the steadfast rule as some like to use a young starter, others a more mature starter etc. But for someone who's just starting off then a good guide to follow is peaked and just starting to fall. So if your starter peaks in 6 hours then you can mix the dough at that point, autolyse for 20-30 minutes and then add the starter. For now it's going to be a bit more text book rules but the more you use it the more you can go by feel. I won't go into my own methods and I'm sure everyone here has theirs too. There will be many different opinions! Don't be overwhelmed. 

You need to follow rules before you break them.